Sauteed brussels sprouts with basil and pine nuts
uncooked Brussels sprouts
2 pound(s), trimmed and outer leaves removed
3 medium, minced
¼ cup(s), chopped
fresh lemon juice
3 Tbsp, toasted and chopped
- Shred Brussels sprouts in batches in food processor.
- Melt butter over medium-high heat in large heavy nonstick skillet. Add shallots and cook, stirring frequently, 1 minute. Add Brussels sprouts and cook, stirring, until just slightly softened, about 5 minutes. Stir in basil, lemon juice, salt, and pepper. Transfer to serving bowl and sprinkle with pine nuts.
- Serving size: about 1 cup